I really don’t understand the obsession with slow cookers. Yeah, I use mine all the time to cook dried beans, but most main dish recipes either have way too much meat and processed food or just seem like they’d be really unappealing.
Chili is basically my one exception, though. The other day I wanted to see if I could make chili starting with dried beans, and I’m delighted to report that it worked beautifully! I was thrilled.
Ellie was thrilled, too.
Basically, I made a fairly standard chili recipe, but added a few extra cups of water. I started it on high for 2 hours, then turned it to low for 5. Because of the toxins in kidney beans, they need to boil for awhile, so cooking on low the full time is not a great idea, unless you’ve boiled the beans for awhile first.
Now that it’s officially Fall, get out your slow cooker, ditch the canned beans, and make a big pot of chili!
1 large yellow onion, diced
1 tbsp olive oil
1 tbsp chili powder
2 tsp ground cumin
1 tbsp chopped chipotle chile en adobo
2/3 cup beer (I used amber ale)
15 ounce can fire-roasted tomatoes
1/2 cup dried kidney beans
1/2 cup dried pinto beans
1 cup dried black beans
1 1/2 tsp salt
2 tbsp tomato paste
3 1/2 cups water
shredded cheddar cheese and chopped green onions, for garnish
Saute the onion in the olive oil over medium heat until soft. Add the chili powder, cumin, and chipotles, and mix well.
Transfer to a slow cooker, add all remaining ingredients, and stir well.
Cook on high for 2 hours, then turn to low and cook for an additional 5 hours. Taste and add salt or other seasonings if needed.
Serve with shredded cheese and green onions.